Easy Weeknight Meals - Freezer Meals
Recipes in this Video
Barbecue Beef Sloppy Joes originated in the United States as a creative way to use leftover meat. This dish combines the classic sloppy joe with a smoky barbecue twist, making it a favorite for casual gatherings and weeknight dinners. Today, variations abound, with different sauces and toppings reflecting regional tastes across the country.
Ingredients
- ●ground beef
- ●onion
- ●green bell pepper
- ●garlic
- ●barbecue sauce
- ●ketchup
- ●mustard
- ●Worcestershire sauce
- ●salt
- ●black pepper
- ●hamburger buns
- ●cheddar cheese
- ●pickles
- ●olive oil
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Add diced onion and green bell pepper; sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add ground beef and cook, breaking it up with a spoon, until browned, about 7-10 minutes.
- 5Drain excess fat from the skillet if necessary.
- 6Stir in barbecue sauce, ketchup, mustard, Worcestershire sauce, salt, and black pepper.
- 7Simmer the mixture on low heat for 10 minutes, stirring occasionally.
- 8Toast hamburger buns lightly on a separate skillet or grill.
- 9Spoon the beef mixture onto the bottom half of each bun.
- 10Top with shredded cheddar cheese and pickles as desired.
- 11Cover with the top half of the bun and serve immediately.
Ingredient Alternatives
barbecue sauce
Healthier: homemade barbecue sauce
Cheaper: ketchup + vinegar
Homemade sauce can be lower in sugar and preservatives.
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: American cheese
Reduced-fat cheese lowers calories while American cheese is often cheaper.
Techniques
Equipment
Also Known As
Beef and Broccoli Stir Fry is a beloved dish that highlights the balance of flavors and textures in Vietnamese cuisine. Originating from Chinese-American cuisine, it has been embraced in Vietnam, where fresh ingredients and quick cooking methods are celebrated. The dish symbolizes the fusion of cultures and is often enjoyed in family meals or gatherings. Today, it is popular worldwide, with variations that cater to different tastes and dietary preferences.
Ingredients
- ●beef
- ●broccoli
- ●soy sauce
- ●garlic
- ●ginger
- ●cornstarch
- ●vegetable oil
- ●sesame oil
- ●green onions
- ●beef broth
- ●black pepper
- ●sugar
- ●rice
- ●water
- ●salt
Instructions
- 1Slice beef thinly against the grain.
- 2Marinate beef in soy sauce, cornstarch, and black pepper for 15 minutes.
- 3Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 4Add marinated beef and stir-fry until browned, about 3-4 minutes.
- 5Remove beef from skillet and set aside.
- 6In the same skillet, add garlic and ginger; stir-fry for 30 seconds until fragrant.
- 7Add broccoli and stir-fry for 2-3 minutes until bright green and tender-crisp.
- 8Return beef to the skillet and add beef broth, sugar, and sesame oil.
- 9Stir to combine and cook for another 2-3 minutes until heated through.
- 10Serve over cooked rice and garnish with sliced green onions.
Ingredient Alternatives
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.
beef
Healthier: chicken
Cheaper: pork
Chicken is leaner while pork is often cheaper.
cornstarch
Healthier: arrowroot powder
Cheaper: flour
Arrowroot is gluten-free; flour is more accessible.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier while canola oil is cost-effective.
Techniques
Equipment
Also Known As
Fajitas originated in the Tex-Mex cuisine of the United States, but they are inspired by traditional Mexican cooking. The dish typically features grilled meat served with sautéed peppers and onions, wrapped in tortillas. It has become popular for its vibrant flavors and customizable nature, allowing for various fillings and toppings.
Ingredients
- ●chicken breast
- ●bell peppers
- ●onion
- ●tortillas
- ●olive oil
- ●lime juice
- ●garlic
- ●cumin
- ●chili powder
- ●salt
- ●pepper
Instructions
- 1Slice the chicken breast into thin strips.
- 2Season the chicken with cumin, chili powder, salt, and pepper.
- 3Heat olive oil in a skillet over medium-high heat.
- 4Add the chicken to the skillet and cook until browned.
- 5Remove the chicken and set aside.
- 6In the same skillet, add sliced bell peppers and onion, cooking until softened.
- 7Return the chicken to the skillet and mix with the vegetables.
- 8Squeeze lime juice over the mixture and stir well.
- 9Warm tortillas in a separate pan or microwave.
- 10Serve the chicken and vegetable mixture in tortillas.
Ingredient Alternatives
chicken breast
Healthier: chicken thighs
Cheaper: chicken thighs
Thighs are often more flavorful and less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is typically less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1.5 lbs pork tenderloin
- ●1 cup fresh cherries, pitted and halved
- ●1/2 cup balsamic vinegar
- ●1/4 cup honey
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp fresh thyme, chopped
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small saucepan, combine the balsamic vinegar, honey, and minced garlic. Bring to a simmer over medium heat and cook for about 5 minutes until slightly thickened. Remove from heat and set aside.
- 3Season the pork tenderloin with salt, black pepper, and fresh thyme.
- 4In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
- 5Once seared, pour the balsamic sauce over the pork tenderloin and add the cherries to the skillet.
- 6Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- 7Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
- 8Serve the sliced pork tenderloin drizzled with the cherry balsamic sauce and cherries.
Equipment
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●2 tbsp olive oil
- ●1 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 red bell pepper, sliced
- ●1 green bell pepper, sliced
- ●1 medium onion, sliced
- ●8 small flour tortillas
- ●1/2 cup salsa
- ●1/2 cup sour cream (optional)
- ●1/4 cup chopped fresh cilantro (optional)
Instructions
- 1Heat olive oil in a large skillet over medium-high heat.
- 2Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- 3Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center.
- 4Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- 5In the same skillet, add the sliced bell peppers and onion. Sauté for about 5 minutes until they are tender.
- 6Return the sliced chicken to the skillet with the vegetables and stir to combine.
- 7Warm the flour tortillas in a separate pan or microwave until soft.
- 8To serve, place a portion of the chicken and vegetable mixture on each tortilla.
- 9Top with salsa, sour cream, and cilantro if desired.
- 10Roll up the tortillas and enjoy your fajitas!
Equipment
Ingredients
- ●4 cups cooked chicken, shredded
- ●2 cups broccoli florets, steamed
- ●1 cup mayonnaise
- ●1 cup sour cream
- ●1 cup shredded cheddar cheese
- ●1/4 cup lemon juice
- ●1 tsp lemon zest
- ●1 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt. Mix well until smooth.
- 3Add the shredded chicken and steamed broccoli to the mixture, stirring until everything is evenly coated.
- 4Transfer the chicken and broccoli mixture to a greased 9x13 inch baking dish, spreading it out evenly.
- 5In a separate bowl, combine the breadcrumbs and grated Parmesan cheese. Mix well.
- 6Sprinkle the breadcrumb mixture evenly over the chicken and broccoli in the baking dish.
- 7Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is heated through.
- 8Remove from the oven and let it cool for a few minutes before serving.
Equipment
Tortilla soup is a traditional Mexican dish that combines the flavors of chicken, spices, and vegetables, often topped with crispy tortilla strips and cheese.
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 tbsp olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 can (14.5 oz) diced tomatoes
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●4 cups chicken broth
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup shredded cheddar cheese
- ●1/2 cup sour cream
- ●1/4 cup fresh cilantro, chopped
- ●6 corn tortillas, cut into strips
Instructions
- 1In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- 2Add minced garlic and cook for an additional minute until fragrant.
- 3Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- 4Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- 5Stir in the diced tomatoes, black beans, corn, cumin, chili powder, salt, and black pepper. Simmer for another 10 minutes to heat through.
- 6While the soup is simmering, preheat the oven to 350°F (175°C). Spread the tortilla strips on a baking sheet and bake for 10-15 minutes until crispy.
- 7Once the soup is ready, stir in the shredded cheddar cheese and sour cream until melted and combined.
- 8Serve the soup hot, garnished with fresh cilantro and crispy tortilla strips on top.
Equipment
Ingredients
- ●2 cups rotini pasta
- ●1 tablespoon olive oil
- ●1 cup bell peppers, chopped
- ●1 cup zucchini, chopped
- ●1 cup cherry tomatoes, halved
- ●1/2 cup onion, chopped
- ●2 cloves garlic, minced
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup marinara sauce
- ●1 cup shredded mozzarella cheese
- ●1/4 cup grated Parmesan cheese
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- 3In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- 4Add the bell peppers and zucchini to the skillet, cooking for about 5 minutes until they begin to soften.
- 5Stir in the cherry tomatoes, oregano, basil, salt, and black pepper. Cook for an additional 2-3 minutes.
- 6In a large mixing bowl, combine the cooked rotini, sautéed vegetables, and marinara sauce. Mix well to combine.
- 7Transfer the mixture to a greased baking dish. Top with shredded mozzarella and grated Parmesan cheese.
- 8Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 9Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 10Let it cool for a few minutes before serving.
Equipment
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